Homemade Vegan Gnocchi with Chickpea Flour

Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil

Cook on medium heat for about 15 minutes or until tender, drain

Transfer back to the pot and mash with a potato masher (don't use a food processor or blender)

Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms

The dough might still be a bit sticky but it should be fine to handle; if too sticky, add more chickpea flour and knead again

It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour

Cut the dough into equally sized pieces and dust with a little bit tapioca flour

With your fingers, roll each piece to strands

Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands

You can roll every ball over the back of a fork if you want ridges on your gnocchi (this step is optional)

Add the gnocchi to a pot of salted boiling water

Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon

You can now serve them with a sauce of choice or fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil